Components
- Four pigs weighing approximately 600 grams each
- 2 tablespoons of fennel seeds
- 2 tablespoons of packed brown sugar
- 1/2 cup of water (tea)
- pieces of one Sicilian lemon
- 2 tablespoons of Sicilian lemon broth
- 1 tablespoon of frozen butter
- 1 tablespoon of olive oil
- Add salt and ground pepper as needed to suit your taste.
- coriander leaves as desired for serving
Setup mode
- In the mortar, crush the fennel seeds thoroughly until they become powder. Season the meat with the ground fennel, half a teaspoon of salt, and pepper to taste — rub the mixture well with your hands to coat the meat evenly with the spices. Let the meat rest at room temperature while you prepare the other ingredients, allowing it to thaw and better absorb the flavors.
- Heat a large frying pan over medium heat. Add half a tablespoon of olive oil, place two pieces side by side, and cook until golden, about 3 minutes per side. Remove and set aside, then repeat with the remaining pieces, adding more oil to the pan as needed.
- Maintain the frying pan over medium heat, add the sugar, and stir until it melts—this happens quickly, so be cautious to prevent the sugar from burning and making the dish bitter. Add the water and lemon broth, then scrape the bottom of the pan thoroughly with a spatula to dissolve any caramelized bits, as they enhance the sauce’s flavor. Season with a pinch of salt and pepper, and let the broth simmer for 2 minutes.
- Remove the pan from the heat (yes, turn it off!), add the cold butter, and swirl the pan in circles — this will help the butter emulsify and thicken the sauce.
- Pour the sauce into a saucer by straining it through a sieve, then stir in half of the lemon zest. Serve the benches with the sauce, garnishing with the remaining lemon zest and coriander leaves.
